Evening Meals.

TheLodger

TheLodger

Well-known member
I cook quite a lot in our house, me and the missus are open to most things.
We also have a fussy son and his lady living with us.

This week I have cooked;
Monday; Chicken cashew and Fried rice
Tuesday; Mustard glazed Lamb cutlets, chips and garlic mushroom.
Wednesday; Salt n Pepper chicken and boiled rice with side of curry sauce.


What shall we have tomorrow?
 
Last edited:
Pork Chops

  • 2 1-inch thick bone-in pork chops, patted dry and seasoned ahead of time
  • sea salt
  • black pepper, freshly ground
  • 2 ounces bacon, cut into 1/4-inch pieces
  • 1 apple, such as Granny Smith or Pink Lady, peeled, sliced 1/4-inch thick, and cut into 1-inch pieces
  • 1/2 cup white wine
  • 1 tablespoon Armagnac or Cognac
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped


  1. The night before, or at least several hours ahead, generously season the pork chops with salt and pepper on both sides.
  2. Choose a pan large enough to accommodate both pork chops in a single layer. Set the pan over medium heat and cook the bacon pieces until they have a little colour but aren’t yet crisp. Transfer to a large plate.
  3. Increase the heat to medium-high. Add the seasoned pork chops to the pan and cook, flipping once, until nicely browned on both sides and cooked through to your desired doneness, about 12 minutes total for medium. Transfer to the plate with the bacon. Pour off all but about 1 tablespoon of fat from the pan.
  4. Add the chopped apple to the pan and sautée until soft, 1 to 2 minutes. Transfer to the plate.
  5. Pour the white wine and the Armagnac or Cognac into the pan and use a wooden spoon to scrape up any browned bits.
  6. Add the chicken stock and simmer until reduced in volume by about one third, about 10 minutes. Decrease the heat to low.
  7. Stir the cream, Dijon mustard, tarragon, and parsley quickly into the pan juices, making sure the mixture doesn’t come above a light simmer.
  8. Return the bacon, pork chops, and apples to the pan, and mix well to coat. Cover the pan and let the chops heat through for 2 minutes. Slice the pork chops into 4 servings and serve immediately.
 
Norman_Conquest said:
Pork Chops

  • 2 1-inch thick bone-in pork chops, patted dry and seasoned ahead of time
  • sea salt
  • black pepper, freshly ground
  • 2 ounces bacon, cut into 1/4-inch pieces
  • 1 apple, such as Granny Smith or Pink Lady, peeled, sliced 1/4-inch thick, and cut into 1-inch pieces
  • 1/2 cup white wine
  • 1 tablespoon Armagnac or Cognac
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped


  1. The night before, or at least several hours ahead, generously season the pork chops with salt and pepper on both sides.
  2. Choose a pan large enough to accommodate both pork chops in a single layer. Set the pan over medium heat and cook the bacon pieces until they have a little colour but aren’t yet crisp. Transfer to a large plate.
  3. Increase the heat to medium-high. Add the seasoned pork chops to the pan and cook, flipping once, until nicely browned on both sides and cooked through to your desired doneness, about 12 minutes total for medium. Transfer to the plate with the bacon. Pour off all but about 1 tablespoon of fat from the pan.
  4. Add the chopped apple to the pan and sautée until soft, 1 to 2 minutes. Transfer to the plate.
  5. Pour the white wine and the Armagnac or Cognac into the pan and use a wooden spoon to scrape up any browned bits.
  6. Add the chicken stock and simmer until reduced in volume by about one third, about 10 minutes. Decrease the heat to low.
  7. Stir the cream, Dijon mustard, tarragon, and parsley quickly into the pan juices, making sure the mixture doesn’t come above a light simmer.
  8. Return the bacon, pork chops, and apples to the pan, and mix well to coat. Cover the pan and let the chops heat through for 2 minutes. Slice the pork chops into 4 servings and serve immediately.
Click to expand...
A recipe for the future, we don't have any pork chops waiting in the fridge for a long prepare n cook recipe.
 
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